The Pampered Chef Cranberry Orange Skillet Croissant Pudding

This recipe is a really brilliant seasonal recipe which is made on the hob in a family skillet and finished off in the oven.  Really yummy and as always nice and simple.  I find the best place to get the cranberries is in the baking section of the supermarket (in mine you can get some in the fruit & veg section but they cost MUCH more??!!)


2 large oranges, divided
100ml cold water
75g sweetened dried cranberries
300g croissants (about 6–7 medium or 4–5 large croissants)
4 eggs
250ml single cream
1 can (397 g) sweetened condensed milk
2 tablespoons granulated sugar
25 g pecans

additional 1 orange, to decorate (optional)
Cream, vanilla ice cream or custard, to serve (optional)

Preheat oven to 180°C/fan 160°C/gas 4. Zest 1 orange for decoration using Zester/Scorer & set aside, then segment the orange using Paring Knife (see Chef’s Corner). Cut segments in half; set aside. Zest second orange using Microplane® Adjustable Grater to measure 11⁄2 teaspoons zest; set aside. Juice zested orange to measure 60 ml juice. Combine orange juice, cold water and cranberries in Stainless 24-cm Skillet. Bring to the boil; reduce to a simmer and cook, uncovered, 2 minutes or until cranberries are softened.

Meanwhile, slice croissants into 2.5-cm cubes on Large Grooved Cutting Board using Bread Knife. Place cubes in Stainless 6-Litre Mixing Bowl; add orange segments and hot cranberry mixture and toss together gently. Spoon croissant mixture into same Skillet.

Whisk eggs and orange zest together in Classic Batter Bowl using Stainless Whisk. Combine cream and condensed milk in Large Micro-Cooker®; microwave, uncovered, on High 3–4 minutes or until hot. Gradually whisk cream mixture into egg mixture until well combined. Pour egg mixture evenly over croissants; lightly press down to coat. Chop pecans using Food Chopper and mix with sugar. Sprinkle sugar evenly over pudding. Bake about 20 minutes or until top of pudding is crisp and golden brown.

Serve pudding hot, sprinkled with set aside orange zest. Serve with cream, vanilla ice cream or custard, if desired.

Serves 10–12

Chef’s Corner: To cut oranges into segments, cut a thin slice from the top and bottom of the orange. Stand orange upright on Cutting Board. Cutting from top to bottom, trim away peel and white pith, following the curve of the orange. For each segment, cut down each side of the membrane and lift segment out. Repeat with remaining segments.

Susie Evans
Independent Director for the Pampered Chef
07854 241575


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Filed under Batter Bowl, Microplane Grater, Pans

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